Name: Homemade Pancake Mix
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: All-purpose flour (or mix with whole wheat flour); Sugar; Baking powder; Baking soda; Salt; Buttermilk (or milk + lemon juice / thinned Greek yogurt); Eggs; Butter, melted

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There’s nothing like a tall stack of fluffy pancakes, and I’ve found that making my own pancake mix at home is not only simple but also far better than anything I can buy at the store. I love the consistency it gives me, the control over ingredients, and the flexibility to adjust the flavor and nutrition to suit my family’s needs.

Homemade Pancake Mix

Why You’ll Love This Recipe

I like this recipe because it’s reliable, cost-effective, and endlessly versatile. I never have to worry about added preservatives or excess sodium, and I can easily tweak the flour mix for more whole grains or sneak in extra nutrition with nut butters or seeds. I also appreciate that I can make a large batch to keep on hand, which saves me time on busy mornings. Most importantly, my kids prefer these pancakes over any store-bought mix because they always turn out just right—light, fluffy, and perfectly golden.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour (or a mix with whole wheat flour)
sugar
baking powder
baking soda
salt
buttermilk (or milk with lemon juice, or thinned Greek yogurt)
eggs
butter, melted

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Store this dry mix in an airtight container until ready to use.
When ready to cook, measure out a portion of the dry mix into a mixing bowl.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry mix and stir gently until just combined. Do not overmix—lumps are fine.
Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
Serve warm with butter, syrup, fruit, or any toppings I enjoy.

Servings and timing

This recipe makes about 14 pancakes when using ¼ cup of batter per pancake, enough to serve 4 people. Preparation takes about 10 minutes, and cooking takes 15 minutes, so I can have a stack ready in around 25 minutes.

Variations

I like to switch things up by mixing in blueberries, chocolate chips, or sliced bananas into the batter. Sometimes I replace part of the flour with almond flour for a nutty flavor. Around the holidays, I stir in spices like cinnamon or nutmeg for a cozy twist. For extra nutrition, I add ground flaxseed, chia seeds, or even a spoonful of peanut butter.

storage/reheating

If I make extra pancakes, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the toaster or oven so they stay fluffy and don’t get soggy. Pancakes also freeze well—once cooled, I place them between layers of parchment paper in a freezer bag. When I want some, I pop them straight into the toaster from frozen.

FAQs

Can I make this pancake mix ahead of time?

Yes, I always prepare the dry mix ahead and store it in an airtight container. It stays fresh for months in my pantry.

What if I don’t have buttermilk?

I often use regular milk with a splash of lemon juice or vinegar to mimic buttermilk. Thinned-out Greek yogurt also works perfectly.

Can I make the pancakes dairy-free?

Yes, I swap the milk with almond or oat milk and use coconut oil instead of butter. They still come out soft and fluffy.

How do I keep pancakes warm while cooking in batches?

I keep finished pancakes on a baking sheet in a 200°F oven while I cook the rest, so they stay warm and soft until serving.

Can I use whole wheat flour for the entire mix?

Yes, but I find using half whole wheat and half all-purpose flour gives the best balance of nutrition and light texture.

Conclusion

Making my own pancake mix has been a game-changer for my family. It’s simple, healthier, and ensures we always get the fluffy, golden pancakes we love. With just a few pantry staples, I can whip up breakfast (or dinner) quickly, and I never have to rely on a store-bought mix again.